In India and China we emoy a method of simmering fish. You put the fish together with the small amount of liquid seasoning directly into a skillet pot and bring to boiling over high heat and reduce heat to simmer as soon as boiling starts. Never let boiling continue hard or it will ruin the fish.
1 x 1 ½ lb whole sea bass, cleaned
½ tsp salt
Pinch of pepper
2 tbsps cornstarch
1 tbsp salted black beans, soaked for 10 minutes, drained and minced
2 garlic cloves, minced
1 tsp minced ginger root
1 scallion, finely chopped
3 tbsps oil
1 tbsp soy sauce
2 tbsps Shoaxing Wine
Shredded scallions and lots of cilantro to garnish
- Rub the fish, inside and out, with salt and pepper, then coat with the cornstarch.
- Place the fish on a heatproof plate. Mix the black beans with the garlic, ginger, and scallion. Spoon over the fish and sprinkle with oil, soy sauce and sherry. Place in a skilet pan with a lid and cover and simmer for 20 to 25 minutes.
- Transfer the fish to a serving plate. Spoon the sauce over and garnish with the scallions. Serve hot.